Lemon Caper Tilapia with Sautéed Zucchini Noodles

Jul 07, 2021 | Gluten-free, Healthy, Meals for Two, Pescatarian, Quick and Simple | By Jane Majerus


Light and vibrant and packed with zest. Al dente zucchini noodles and flaky tilapia smothered in our Lemon Herb Caper Piccata Sauce for a delicious healthy treat!


Tilapia Fillets

Tilapia Fillets


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Lemon Caper Piccata Sauce:

  • 2 Tbsp unsalted butter
  • 1 Tbsp shallots, minced
  • 1 tsp garlic, minced
  • 2 Tbsp lemon juice
  • ½ cup white wine
  • ½ cup chicken stock
  • 2 Tbsp capers, drained and rinsed
  • ½ cup heavy cream
  • 2 Tbsp parsley, roughly chopped
  • ¼ tsp salt


  • 1 lb Aqua Star Tilapia, cooked according to package directions
  • ½ pound package of fresh Zucchini Noodles (Zoodles)
  • 2 Tbsp Butter
  • Salt and pepper to taste

To make


To Make Lemon Herb Piccata Sauce:

In a medium skillet over medium heat, melt butter. Add shallots and garlic and sauté for 30 seconds. Add the lemon juice, white wine, chicken stock, and capers and cook for 5 minutes. Add heavy cream and parsley and cook for an additional 8—10 minutes until the sauce has thickened to your liking. Add salt to taste.

To Prepare Meal:

Cook fish per package instructions.

While fish is cooking, heat medium-large skillet over medium-high heat. Add butter to skillet, followed by zucchini noodles. Sauté, stirring regularly for 3—5 minutes until tender.

Pour part of Lemon Caper Piccata Sauce into skillet (reserve some sauce for final drizzle), and toss to evenly coat, about 1 minute.

Divide the zucchini noodles between two plates and top with the tilapia portions and sauce. Enjoy!

Serving Suggestions

Add a side of sliced french bread and crisp white wine.